It’s slow-cooker season, and this soup recipe should be in your weekly meal rotation

Whole Time: 4 hours and 20 minutes

• 1 1/2 cups dried chickpeas, soaked in a single day
• 4 cups water
• 1 giant yellow onion, finely chopped
• 1 (15-ounce) can no-salt-added diced tomatoes, ideally fire-roasted
• 2 tablespoons tomato paste
• 4 cloves garlic, finely chopped
• 1 bay leaf
• 4 teaspoons floor cumin
• 4 teaspoons paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon floor pepper
• 2 kilos bone-in rooster thighs, pores and skin eliminated, trimmed
• 1 (14-ounce) can artichoke hearts, drained and quartered
• 1/4 cup halved pitted oil-cured olives
• 1/2 teaspoon salt
• 1/4 cup chopped recent parsley or cilantro

1. Drain chickpeas and place in a 6-quart or bigger gradual cooker. Add 4 cups water, the onion, tomatoes and their juice, tomato paste, garlic, bay leaf, cumin, paprika, cayenne and floor pepper; stir to mix. Add rooster. Cowl and prepare dinner on Low for 8 hours or Excessive for 4 hours.

2. Switch the rooster to a clear reducing board and let cool barely. Discard bay leaf. Add artichokes, olives and salt to the gradual cooker and stir to mix.

3. Shred the rooster, discarding bones. Stir the rooster into the soup.

4. Serve topped with 1/4 cup parsley (or cilantro).

• To make forward: Cowl and refrigerate for as much as three days or freeze for as much as three months.

• Use a 6-quart or bigger gradual cooker

Recipe vitamin per serving: 447 Energy, Whole Fats: 15 g, Saturated Fats: 3 g, Ldl cholesterol: 77 mg, Carbohydrates: 43 g, Fiber: 12 g, Whole Sugars: 9 g, Protein: 34 g, Sodium: 762 mg, Potassium: 609 mg, Iron: 6 mg, Folate: 194 mcg, Calcium: 115 mg, Vitamin A: 1590 IU, Vitamin C: 15 mg.

(EatingWell is {a magazine} and web site dedicated to wholesome consuming as a lifestyle. On-line at www.eatingwell.com.)